摘要
以紫薯多糖为原料,研究不同酶添加量、时间、温度和pH值对蛋白质脱除率和多糖损失率的影响。通过正交试验法得到酶法脱除紫薯多糖中蛋白的最优工艺,并与Sevag法和三氯乙酸法相比较。结果表明:酶法是最佳的脱蛋白方法,其脱蛋白最佳工艺为:酶添加量为460 U/mL,温度为50℃,时间为60 min,蛋白质脱除率为87.71%,多糖的损失率为29.55%。
The rate of protein removal and polysaccharide loss of purple sweet potato polysaccharide were studied under different enzyme dosage, time, temperature and pH. The optimum process of enzymatic removal of protein in purple sweet potato polysaccharide was obtained through orthogonal experiments, and the consequences were compared to sevag and trichloroacetie acid method. Results showed that enzymic method was the best, and the optimal conditions were as following： enzyme dose 460 U/mL, enzymolysis temperature 50 ℃, and enzymolysis time 60 min. Under the above conditions, the rate of protein removal could reach to 87.71%, the losing rate of polysaccharides be 29.55%.
出处
《热带作物学报》
CSCD
北大核心
2014年第2期381-386,共6页
Chinese Journal of Tropical Crops
基金
福建省高等学校科技创新团队支持计划(闽教科[2012]03号)
福建农林大学科技创新团队支持计划(No.cxtd12009)
关键词
紫薯
多糖
酶法
脱蛋白
Purple sweet potato
Polysaccharide
Enzymatic
Deproteinization
